Lady and Sons' chicken in wine sauce

  • 4 large skinless boneless chicken breasts
  • 4 tbsps butter, melted, plus more for casserole
  • Sea salt and freshly ground black pepper
  • 170 g (about 8 slices) Swiss cheese
  • 1 (300 g) tin condensed cream of chicken soup
  • 60 ml white wine
  • 225 g herb-flavored stuffing mix, crushed

1) Preheat the oven to 180 degrees C.

2) Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.

3) In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.

*Cook's Note: If desired use more butter.

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